VEGETABLE STOCK FROM KITCHEN SCRAPS
Adapted from Richa Gupta (The Food Story) and Tasty
- 1 kg vegetable scraps* (see notes)
- 8-12 cups of water
- Salt to taste
Additional aromatics:
- 1 head of garlic halved crosswise
- 2 bay leaves
- 1 tsp whole black peppercorns
Wash the scraps thoroughly to rid them of any dirt and grit. Add to a large pot and pour enough water to cover the scraps by at least 3 inches. Add salt and any aromatics if using.
Bring to a boil, then turn the heat down as low as possible. Cook covered for 1 hour.
Strain the stock and decant into jars. Can be refrigerated for 5 days or frozen for up to 6 months. This makes about 750 - 1000 ml of stock.
*Some options for scraps:
Carrot peels and ends
Potato/sweet potato peels and ends
Onion ends
Cauliflower stems and outer leaves
Broccoli stems and outer leaves
Mushroom stems
Pea pods
Celery leaves
Herb stalks (parsley, thyme, coriander)
Spinach/kale stalks